Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.

Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.

Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.

Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.

Serve hot with plain rice, ghee rice or roti.

If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.

Wash the chicken thoroughly and marinate it with yogurt, ginger garlic paste and all the powders including salt.

Heat oil in a Wok. Add the cumin seeds, once it splutters add finely chopped garlic, fry for a few seconds and then add the finely chopped onion and fry till slightly brown.

Add the tomatoes and fry for sometime.

Now add the marinated chicken and mix well and allow to cook.

Meanwhile wash and coarsely chop the spinach. Blanch the spinach. ( Boil some water in a vessel. Once it comes to boil add the spinach and cook for about 2 mintues. Strain the water and immediately place it in a bowl with very cold water for 2 mintues. Remove from the bowl)

Grind the spinach along with green chilies to a smooth paste.

The chicken would be almost cooked in the masala by now. Add the spinach paste and lemon juice to the chicken. Adjust salt if required. Mix well. Cover and cook for 10 mintues on low flame.